Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods

Abstract

Previous studies demonstrated that variability in oral processing behaviors impacts bolus properties and consequently texture and flavor perception. However, most studies followed a prescribed mastication protocol during the products' sensory evaluations. A better understanding of how variability in habitual eating behavior impacts sensory perception of foods is needed. The aim of this study was to investigate the effect of habitual eating speed (slow vs. fast eaters) on dynamic sensory perception of composite foods. Habitual oral processing behavior of different composite foods was quantified in 105 participants. Participants were divided in fast (n = 53) and slow (n = 52) eaters using a median split. Three formulations of strawberry jams varying in viscosity and sugar content (High Sugar/Low Pectin [Control], High Sugar/High Pectin, Low Sugar/Low Pectin) were used. Composite foods were prepared by spreading jams on breads. Dynamics of dominant sensory attributes of strawberry jams presented with and without breads were evaluated using Temporal Dominance of Sensations (TDS). Dynamic sensory perception of jams and jam-bread combinations differed only slightly for short periods of time between habitual slow and fast eaters. The addition of breads to jams reduced especially the ability of the fast eaters to discriminate between jams differing in formulation. Slow eaters discriminated between different formulations of jams better than fast eaters, regardless of whether jams were presented alone or in combination with breads. We conclude that differences in habitual eating speed between consumers lead to small differences in dynamic sensory perception and discrimination ability of composite foods.

Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods

“…Specifically, the carrier–mayonnaise combinations exhibited a faster T max compared to mayonnaises consumed alone . In our study, the changes in aroma release of the jam with bread or sponge cake combinations were too subtle to produce clear changes in aroma intensity perception, which is consistent with earlier findings where differences in eating speed led to only small differences in dynamic sensory perception. ,, …”

“…17 In our study, the changes in aroma release of the jam with bread or sponge cake combinations were too subtle to produce clear changes in aroma intensity perception, which is consistent with earlier findings where differences in eating speed led to only small differences in dynamic sensory perception. 12,19,26 Secondly, it was hypothesized that adding solid carriers to strawberry jams leads to an increase in aroma release and a decrease in aroma perception. When jams were combined with bread, the aroma release increased.…”

“…This focus group also defined both, the total consumption time and the chewing rate protocols for all samples. Following the procedure previously described, − individual video recordings were conducted to characterize oral processing behaviors. Participants were presented with fixed bite sizes of jam alone (4.0 g), jam–bread combinations (6.8 g), and jam–sponge cake combinations (8.2 g).…”

“…Bite size was based on previous studies. 19 Additionally, input from a focus group comprising 10 female participants not taking part in the primary study was incorporated to validate the selected bite sizes.…”

Advances in sensory science: From perception to consumer acceptance

“…Two studies evaluated how differences in consumer characteristics can influence sensory perception. Using TDS, differences in habitual eating speed between consumers led to limited effects on dynamic sensory perception and discrimination ability of composite foods (Gonzalez‐Estanol et al., 2023). It has been reported that analytic–holistic cognitive style differences of consumers can significantly impact perceptions, opinions, and behaviors toward foods.…”